Vintage 2022 was late in starting, and we only picked our first grapes on 28 March. Yields were generally very modest due to the lower bunch and berry sizes, which was a common theme across most of the cooler wine grape production areas of Australia this season. However, the lower quantity has resulted in excellent quality across all wine styles.This wine features aromas of blossom, lemon peel, Pink Lady apple and honeycomb. The palate is dry and finely textured, showing ripe orchard fruit, white nectarine and brioche richness. High, integrated acidity and a chalky mineral thread balance the fruit weight, leading to a long, elegant finish. Beautifully poised now, with clear potential to develop further complexity inbottle. An excellent food wine, this would pair well with Bruny Island oysters or free-range roast Marion Bay chicken.
Critic Reviews
92 POINTS
Dave Brookes - Halliday Wine Companion
Pale straw with a vibrant bead and mousse. Characters of green apple, lemon and peach, with hints of apple turnover, grilled nuts, crème fraîche, meadow flowers, sea spray, lemon curd, clover and shortbread. Crisp and stony dry on the palate with a flair of lemon curd, soft spice and brioche, a tight, minerally seam of acid driving things along.
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Tasting Notes
Vintage 2022 was late in starting, and we only picked our first grapes on 28 March. Yields were generally very modest due to the lower bunch and berry sizes, which was a common theme across most of the cooler wine grape production areas of Australia this season. However, the lower quantity has resulted in excellent quality across all wine styles.This wine features aromas of blossom, lemon peel, Pink Lady apple and honeycomb. The palate is dry and finely textured, showing ripe orchard fruit, white nectarine and brioche richness. High, integrated acidity and a chalky mineral thread balance the fruit weight, leading to a long, elegant finish. Beautifully poised now, with clear potential to develop further complexity inbottle. An excellent food wine, this would pair well with Bruny Island oysters or free-range roast Marion Bay chicken.